Chicken Fajitas
These healthy chicken fajitas are an easy, protein-packed one-pan dinner made with chicken, peppers, and onion in homemade fajita seasoning. Perfect for weeknights.
Servings: 4
Ingredients
For the chicken and veggies:
- 3 chicken breasts boneless, skinless
- 3 bell peppers red, yellow, green
- 1 onion
- 1 lime
- 3 Tbsp olive oil divided – 1 for seasoning, 1–2 for cooking
For the fajita seasoning:
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp dried oregano optional
- ¼ tsp cayenne pepper optional
- ½ tsp sugar optional
Instructions
- In a small bowl, mix together all the fajita seasoning ingredients. Reserve a small amount (about ½ tsp) to use with the vegetables later.
- To the remaining seasoning, add 1 tablespoon olive oil and the juice of ½ lime. Mix well to form a paste.
- Pat the chicken breasts dry. Rub the seasoning mixture evenly over both sides of the chicken.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken smooth side down and sear for 4–5 minutes.
- Flip and sear the other side for 4–5 minutes until golden.
- Reduce heat to medium-low. Cover the skillet loosely and cook for 5–7 minutes, or until the chicken reaches 165ºF.
- Remove from heat and let the chicken rest for 5 minutes.
- In the same pan, add the remaining tablespoon of oil if needed. Add sliced peppers and onion. Sprinkle over the reserved fajita seasoning. Cook for 5–6 minutes, stirring occasionally, until tender and lightly charred.
- Slice the rested chicken and return to the pan. Toss with the vegetables.
- Serve warm with tortillas and your choice of toppings.
Nutrition
Calories: 551kcal | Carbohydrates: 11g | Protein: 74g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 194mg | Sodium: 484mg | Potassium: 1498mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3137IU | Vitamin C: 121mg | Calcium: 50mg | Iron: 4mg